Go Back

Lemon Dill Salmon Cakes with Tartar Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Salmon Recipes
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salmon Cakes:
  • 1 lb (450 g) cooked salmon, flaked (freshly cooked or leftover)
  • 1/3 cup breadcrumbs (or panko for extra crispiness)
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 2 green onions, finely sliced
  • 1 lemon – zest and 1 tbsp juice
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil or butter (for cooking)
  • For the Tartar Sauce:
  • 1/2 cup mayonnaise
  • 1 tbsp dill pickles, finely chopped
  • 1 tsp capers, minced (optional but recommended)
  • 1 tsp lemon juice
  • 1 tsp fresh dill or parsley, chopped
  • Salt and pepper to taste
  • Optional Garnish:
  • Lemon wedges
  • Fresh dill sprigs

Instructions
 

  • Step 1: Prepare the Tartar Sauce : In a small bowl, combine mayonnaise, pickles, capers, lemon juice, dill, salt, and pepper. Mix well until smooth and creamy. Cover and refrigerate while preparing the salmon cakes (this helps the flavors blend).
  • Step 2: Prepare the Salmon Mixture : In a large bowl, flake the cooked salmon with a fork — leaving a few small chunks for texture. Add breadcrumbs, mayonnaise, egg, herbs (dill and parsley), green onions, lemon zest, lemon juice, and Dijon mustard. Season with salt and pepper to taste. Mix gently until everything is combined — the mixture should hold together but still be moist. If too wet: add more breadcrumbs. If too dry: add a spoonful of mayonnaise or lemon juice.
  • Step 3: Shape the Salmon Cakes : Divide the mixture into 8 equal portions. Form each portion into a small patty about 1 inch thick. Place them on a plate and chill in the refrigerator for 10–15 minutes (this helps them firm up and prevents breaking while cooking).
  • Step 4: Pan-Sear the Salmon Cakes : Heat olive oil or butter in a large non-stick skillet over medium heat. Once hot, add the salmon cakes in a single layer (do not overcrowd). Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to remove excess oil.
  • Step 5: Serve : Serve the hot salmon cakes with a dollop of tartar sauce on the side or drizzled on top. Garnish with lemon wedges and fresh dill for a restaurant-quality presentation.